Rich Fat Free Chocolate Fudge Sauce Recipes

Steps:

• In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
• Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
• Remove from heat and stir in vanilla.
• Serve warm or cold.
• Delicious!

Steps:

• Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes., Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes., Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.

Steps:

• 1. In a small saucepan, stir together sugar, cocoa and cornstarch; stir in evaporated milk.
• 2. Cook over low heat, stirring constantly with a wire wisk, until mixture boils. Continue cooking and stirring until thickened and smooth. Remove from heat; stir in vanilla.
• 3. Serve as a warm or cold sauce with fresh fruits and cakes if desired. Refrigerate leftovers.

Steps:

• In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat. Stir in vanilla and salt.
• Pour chocolate mixture into ungreased 10 inch square pan. Chill several hours until set. Cut into squares.

Steps:

• 1. In a medium pan over low heat, melt and warm together chocolate, butter and sweetened condensed milk; do not boil.
• 2. Stir until ingredients are melted and combined.
• 3. When melted, hot and combined, remove from heat and stir in remaining ingredients.
• 4. Pour hot fudge into a jar or container.
• 5. Store in the fridge. When ready to use, reheat in the microwave at 15-second intervals until warm enough to drizzle.
• 6. Pour over cake, ice cream or whatever your heart desires!!! I drizzle this over my chocolate fudgy cupcake that I recently posted and of course ice cream!!!

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate. Stir in the sugar and cocoa until smooth. Gradually add cream; mix well. Cook for 10 minutes or until sugar is dissolved, stirring frequently. , Remove from the heat; stir in vanilla. Serve over ice cream. Store leftover sauce in the refrigerator.

Steps:

• If using an electric stove, preheat the largest burner to highest setting.
• Line a 6" x 8" x 2" pan or dish with aluminum foil.
• No need to veggie spray.
• the foil since the fudge will not stick.
• Combine all ingredients (except the pecan pieces) in a 10" dutch oven.
• Place on preheated burner and bring to a full rolling boil.
• while stirring continuously - Cook 4.5 minutes, stirring continuously with a.
• stainless steel whisk.
• Remove from heat and continue stirring until mixture stops boiling.
• Set a sheet pan (approx. 10" x 15") on top of a cold wet towel (cold tap.
• water is fine).
• Pour mixture onto the sheet pan. Using a spatula, move mixture around so as to combine and blend those fudge crystals beginning to.
• form on the bottom of the pan.
• After 2-3 minutes move sheet pan to a fresh cold towel and continue blending.
• After a few minutes move sheet to another cold towel and as mixture starts to.
• thicken begin moving and accumulating the mixture to the corner of the pan.
• As mixture becomes very thick, pour out into the foil lined pan.
• Spread fudge evenly and sprinkle the pecan pieces on top.

Steps:

• In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
• Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.